mung bean

Note: Makes 6 Servings

Items Needed

Fill a small pot with 3-4 cups of water and add the presoaked mung beans.
Simmer until mung beans are completely cooked (should be mushy).
Set aside the mung beans and bring large pan to medium heat and add:
- 2 teaspoon canola oil
- 1 teaspoon mustard seeds
Remove from heat once mustard seeds begin to pop then add:
- 1 cup diced white onion
- ½ teaspoon thai chili
- 1½ teaspoons garlic
Return to medium head and cook until onions turn clear then add:
- 1 cup diced roma tomato
- ¾ teaspoon kosher salt
- ½ teaspoon turmeric
Cook for ~5 minutes until tomatoes are fully cooked then add:
- cooked mung beans
- ½ teaspoon tamarind paste
Then cook for ~10-15 minutes, you want to have a soup like consistency.
- Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
  - ¼ teaspoons garlic
  - pinch of thai chili
  - ¼ teaspoon kosher salt
- Pro Tip: If mixture is to thick add 1 tablespoon a water then mix and continue until you get the consistency you are looking for.

Steps

Preparation

Sprout

2 days before you are planning to cook place wash 1 cup of mung beans.
Once you have rinsed the mung beans put them in a large bowl with 4 cups of water and place them in a dry area to sprout.
After 24 hours of soaking, rinse the mung beans and discard any mung beans that are hard (keep all soft and/or sprouted mung beans).
wrap the remaining mung beans in a damp cheese cloth then place them in a bowl and cover the bowl and keep in a dry place for another 24 hours.

Mince